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Red braised turkey with pickled radishes

Rodney Dunn recipe for red braised turkey with pickled radishes.

By Rodney Dunn
  • 20 mins preparation
  • 2 hrs 20 mins cooking plus salting
  • Serves 8
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Red braised turkey with pickled radishes
A Chinese red braise is a wonderful cooking method for all kinds of poultry, including chicken and quail. It keeps meat beautifully juicy, which makes it perfect for the centrepiece Christmas turkey.


  • 3 kg turkey
  • To serve: thinly sliced spring onion and steamed jasmine rice
Pickled radishes
  • 600 gm radishes, halved lengthways if large
  • 1 tbsp sea salt
  • 250 ml (1 cup) cider vinegar
  • 220 gm (1 cup) caster sugar
Red braising stock
  • 375 ml Shaoxing wine
  • 250 ml (1 cup) dark soy sauce
  • 125 ml (½ cup) light soy sauce
  • 220 gm (1 cup) yellow rock sugar
  • 6 garlic cloves, crushed
  • ½ cup thinly sliced ginger
  • 4 spring onions
  • ½ tsp peanut oil
  • 5 star anise
  • 4 pieces of cassia bark
  • 1 piece of orange peel


  • 1
    For pickled radishes, place radishes in a large bowl, scatter with salt, toss to coat well and set aside for 1 hour. Meanwhile, stir vinegar and sugar in a saucepan over low heat until sugar dissolves. Refrigerate until required. Rinse radishes under cold water, then place in pickling liquid and refrigerate for at least 2 hours. Pickle will keep refrigerated for up to 2 months.
  • 2
    For red braising stock, place all ingredients and 3 litres of water in a large saucepan, bring to the boil, then reduce to a simmer, cover, and simmer for 20 minutes.
  • 3
    Add turkey to red braising stock and cook, just simmering, until skin recedes from the end of the legs (about 2 hours). Remove from stock, scatter with spring onion and serve with a little of the stock, steamed rice and pickled radishes.


Drink Suggestion: Bottle-aged sparkling shiraz. Drink suggestion by Max Allen